25 March 2020
Many people feel intimidated by the prospect of making pastry, says Sam Wong, but a little understanding can go a long way to successfully making this beautiful rhubarb tart
18 March 2020
It's easy and fun to make hand-pulled noodles, especially if you understand how gluten is acting inside the dough to make it stretch y and elastic, says Sam Wong
11 March 2020
By understanding garlic's chemistry we can amp up its pungency in a fiery garlic sauce or tame it through gentle cooking to make mellow garlic confit, says Sam Wong
4 March 2020
To make your own sourdough bread, you need to create an environment where wild yeast and bacteria want to hang out. Sam Wong explains how
26 February 2020
Encouraging the growth of benign bacteria is a tasty way to preserve vegetables, such as with this easy kimchi recipe, says Sam Wong
12 February 2020
Food tastes satisfying thanks to the amino acid glutamate, which stimulates the umami taste. Sam Wong explains how to boost it in your recipes
5 February 2020
Here's how to use chocolate's crystalline structure to your advantage to make delicious tempered chocolate
29 January 2020
Salt curing preserves salmon while allowing great flavours to develop. Find out the secrets of this age-old technique of preservation and make gravlax at home
22 January 2020
To celebrate Chinese New Year, why not make your own tofu and turn it into a multisensory experience with a recipe that activates heat and touch receptors along with taste
15 January 2020
Should you boil first? What about double frying? Follow Sam Wong's scientific strategy and you can cook perfect fries for yourself
